Asian Inspired Arctic Char Cake Sliders

Ingredients:

For the coleslaw dressing

2 Tbsp mayo

1 tsp sesame oil

1/2 tsp sriracha

1 tsp mustard

1 tsp red chili paste

1 tsp maple syrup

pepper and salt

For the Slaw

1 cup green cabbage
   shredded

1 cup red cabbage shredded

2 stalks of green onion
   chopped into fine rounds
   baguette bread, sliced and
   toasted

Prep Time: 30

Cook time: 15 minutes

Total Time: 45 minutes

Serves 4 people

Method

1. Fillet skin off of Arctic Char.
2. Cut fillet tin half.
3. Using a sharp knife cut fish into fine pieces creating a mince.
4. Take second half and cut into small cubes and combine with minced portion, and place in a bowl.
5. Add ginger , lemon grass, coriander, parsley, salt and pepper, soy sauce and lime, blend well cover and place in fridge for one hour.
6. While fish is marinating get a bowl and combine all the ingredients for the coleslaw dressing, whisk well and place in fridge.
7. In a large bowl combine green and red cabbage, and onion. Toss and set aside.
8. Take Arctic Char out of fridge scoop some into a round 2 1/2 inch round form fill to top and press firmly. Release from form and set on a plate. Continue this until all  the arctic char is used up.
9. Place a drizzle of olive oil into a pan heat to a medium to high heat and place cakes into pan. cook for about 3 minutes and flip over continue cooking for an additional 3 minutes tale out of pan and let stand for a few  minutes.
10. While cakes are cooking toast slices of baguette in the oven until golden in color. Toss coleslaw with the dressing and then place slaw on baguette slice, and finish with the Arctic Char Cake and a small drizzle of the slaw dressing.
11. Ready to serve

Enjoy!